SHARK

These ancient creatures have changed little over millions of years. They are characterized by a cartilaginous skeleton (no true bones), 5-7 pairs of gills and moveable eyelids. Except for the tail, sharks do not use their fins for propulsion but use their pectoral and dorsal fins for stabilization and balance. Most give live birth after a gestation period ranging from six months to two years, but some sharks lay eggs.

Over one hundred species of shark are found in North America waters. Most of the popular Gulf and South Atlantic sharks are in the Carcharinidae family (tiger, sandbar, dusky, blacktip, and silky).

Sharks yield more marketable products than any other single group of fishes. The flesh is used for food; the liver yields oils and vitamins; they can be rendered into fish meal or fertilizer; the skin can be processed into leather; they are used for biomedical research and dissection in anatomy courses; and their teeth often become jewelry.

Proper handling is the key to the flavor in shark meat. Once landed the shark must be bled and iced immediately. Shark meat can be presoaked in a light brine solution or milk to neutralize any residual ammonia. The dark meat along the lateral line and under the skin should be trimmed away to prevent "off" flavors. Most commercially caught sharks have been pretreated and should not require special attention.

HOW MUCH TO BUY

BUYING, STORAGE AND HANDLING

Remember to purchase seafood last and keep it cold during the trip home.

Fresh whole fish should have: -- A shiny surface with tightly adhering scales.-- Gills that are deep red or pink, free of slime, mucus and off-odor.-- Clean shiny belly cavity with no cuts or protruding bones.-- A mild aroma, similar to the ocean.

Fresh steaks, fillets and loins should have: -- A translucent look.-- Flesh that is firm and not separating.-- A mild odor, similar to the ocean.-- No discoloration.-- Packaging that keeps them from being bent in an unnatural position.

MERCURY ADVISORY

For women of child-bearing age and small children there health hazards associated with mercury in Shark.For additional information, visit these web sites:U.S. Food and Drug Administration www.cfsan.fda.gov/seafood1.htmlU.S. Environmental Protection Agency www.epa.gov/ost/fish